KITA Food Festival will return in 2024.

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ABOUT KITA
Kita Food Festival is an exploration and celebration of food in Southeast Asia.
Through a series of curated dinners, collaboration cook ups, symposiums and CSR programmes, Kita aims to spotlight chefs, producers, flavours, and food innovators, while offering inspiration and skills to the younger generation, and a platform for discussing consumption and the future of food.
Kita means “us” or “we” in Malay, a nod to the festival’s origins in Malaysia. This highlights the festival’s inclusive nature, regardless of race, colour, creed, or socio-economic status. It appreciates that in the act of eating, the production of food and caring for an ecologically sound future, the festival’s main themes – we are one.
KITA is a community.
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OVERVIEW

A Brief Outline of KITA Events

Dining Events

Dining Events

From exclusive, indulgent, once-in-a-lifetime “multi-hand” dining collaborations to fun- often quirky- and vitally, easy-on-the-wallet party pop-ups.

Dining Events

Kita Conversations

KITA Conversations

A platform for chefs, producers and F&B industry leaders to converge and discuss the topics and issues that are shaping their world today.

KITA Conversations

Horizons

Horizons

A free-to-attend skills-strengthening program for select junior chefs designed to broaden their horizons and positively build and strengthen the industry.

Horizons

Multi-chef Communal Cook Ups

Multi-chef Communal Cook Ups

Communal cook-ups with multiple chefs working together to produce tasty but unfussy tapas dishes with a side of grooving tunes and relaxed vibes.

Multi-chef Communal Cook Ups







KITA Selects

The Guardian

Swapping red meat for herring, sardines and anchovies could save 750,000 lives, study suggests.

Mounting evidence links red meat consumption with a higher risk of disease in humans as well as significant harm to the environment. In contrast, forage fish are highly nutritious, environmentally friendly and the most abundant fish species in the world’s oceans.

— Andrew Gregory

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Green Queen

Most People Who Have Tried Cultivated Meat Say They’d Eat It Again, But Taste & Price Parity Remain Key

In a first-of-its-kind in-market study of cultivated meat, a majority of consumers who have tasted Eat Just’s Good Meat chicken say they’d do it again. However, delivering on flavour and bringing down costs are the most important factors influencing consumption, highlighting the industry’s primary challenges.

— Anay Mridul

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Green Queen

Bee-Free Honey: MeliBio Partners with Pow.Bio to Scale Up Precision-Fermented Sweetener with AI

One of Fast Company’s Most Innovative Companies for 2024, Californian food tech startup MeliBio has teamed up with Pow.Bio to scale up production of its bee-free honey made from precision fermentation.

— Anay Mridul

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I love the purpose of the KITA Food Festival. Promoting Southeast Asian F&B in a fun and meaningful way makes it very different from other festivals in the region. My favourite part of 2022 was definitely KITA Conversations, which discussed important subjects that need to be addressed now. Our industry is changing in so many different ways. It is time to address these changes.
Daniel Chavez (Chef Patron)
Canchita Peruvian Cuisine, Singapore